Mexican Chocolate Cake
Ready In: 1 hr 40 mins
Serves: 12
Yields: 12 slices of cake
Ingredients
FOR CAKE
- 1 cup unsalted butter
- 1⁄2 cup dutch-process unsweetened cocoa powder
- 3⁄4 cup water
- 2 cups granulated sugar
- 2 large eggs
- 1⁄2 cup well-shaken buttermilk
- 2 tablespoons vanilla
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon salt
FOR GLAZE
- 2 cups chopped pecans (7 1/2 ounces)
- 1⁄4 cup unsalted butter
- 1⁄2 cup half-and-half
- 1⁄2 cup confectioners' sugar
- 5 ounces fine-quality bittersweet chocolate, finely chopped (not sweetened)
- 1⁄4 teaspoon salt
Directions
- MAKE CAKE:
- Put oven rack in middle position and preheat oven to 350°F Butter cake pan well and dust with flour, knocking out excess. Melt butter (2 sticks) in a 3-quart heavy saucepan over moderately low heat, then whisk in cocoa. Add water and whisk until smooth, then remove from heat. Whisk in separately sugar, eggs, buttermilk, and vanilla.
- Sift together flour, baking soda, cinnamon, and salt into a bowl, the sift again into cocoa mixture and whisk until just combined (don't worry if there are lumps).
- Pour batter into cake pan on a rack 20 minutes, then loosen edges with a thin knife and invert onto a plate.
- MAKE GLAZE:
- Spread pecans in 1 layer in a shallow baking pan (1 inch deep) and bake until fragrant and a shade darker, 6 to 8 minutes. Cool pecans slightly in pan on a rack, about 5 minutes.
- Melt butter in a 2-quart heavy saucepan over low heat, then stir in half-and-half and confectioners' sugar. Add chocolate and cook, stirring, until smooth. Remove from heat and stir in pecans and salt. Cool glaze until slightly thickened, about 5 minutes.
- Spoon glaze over top and sides of cake (cake will still be warm) and spread with a small offset spatula or knife to cover completely.
- (Cake (With Glaze)) can be made 2 days ahead and kept at room temperature in a cake keeper or covered with an inverted bowl.
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